Catawampus
Junior Member
- Joined
- Aug 23, 2011
- Messages
- 14
- Reaction score
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I have a question concerning my pH and Acidity in what I suppose could be called a cherry cyser. The background is that I was targeting a deep red country wine that would be fairly sweet on the finish (think port-like in terms of sweetness).
The recipe:
1.5 gallons Red Jacket Orchards Cherry Stomp (cherry and apple juice)
4.85 lbs Orange Blossum Honey
4.5 oz Buckwheat Honey
-No dilution.
-2 Campden Tablets.
-Used White Labs Sweet Mead and Cider (WLP720).
-Staggered nutrients.
I transferred to secondary today (at S.G. 1.028, which is where I wanted to be given yeast and O.G. of 1.114).
Now, finally to the question. My pH sits at 3.56 and my T.A. is 0.7% (measured with pH meter).
Would you add any acidity if you were me? If so, acid blend? Will the wine/cyser/mead hold up with this pH if I store it for a few years? Just looking for some guidance. I'm open to opinions on sulfites as well, if you think its warranted.
Thanks folks. I'm learning a ton on here.
The recipe:
1.5 gallons Red Jacket Orchards Cherry Stomp (cherry and apple juice)
4.85 lbs Orange Blossum Honey
4.5 oz Buckwheat Honey
-No dilution.
-2 Campden Tablets.
-Used White Labs Sweet Mead and Cider (WLP720).
-Staggered nutrients.
I transferred to secondary today (at S.G. 1.028, which is where I wanted to be given yeast and O.G. of 1.114).
Now, finally to the question. My pH sits at 3.56 and my T.A. is 0.7% (measured with pH meter).
Would you add any acidity if you were me? If so, acid blend? Will the wine/cyser/mead hold up with this pH if I store it for a few years? Just looking for some guidance. I'm open to opinions on sulfites as well, if you think its warranted.
Thanks folks. I'm learning a ton on here.